Vegetarian Chicken Yakisoba

Indulge in the savory flavors of Vegetarian Chicken Yakisoba, a plant-based twist on the classic Japanese stir-fried noodle dish! This recipe combines tender yakisoba noodles, protein-packed plant-based chicken strips, and a vibrant medley of fresh vegetables, including crunchy cabbage, sweet carrots, and crisp green bell peppers. Tossed in a rich umami sauce made from soy sauce, oyster sauce, mirin, and a hint of sugar, this dish is brimming with bold, irresistible flavor. Ready in just 35 minutes, this quick and easy meal is perfect for busy weeknights or an impressive, meatless dinner that doesn’t skimp on taste. Garnished with a sprinkle of sesame seeds and green onions, it's a complete vegetarian delight that's sure to please! Perfect keywords: vegetarian yakisoba, plant-based chicken recipe, Japanese noodle stir fry, easy vegan dinner idea.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 oz dried yakisoba noodles
• 8 oz plant-based chicken strips
• 2 tbsp vegetable oil
• 0.5 onion, thinly sliced
• 1 carrot, julienned
• 1 green bell pepper, thinly sliced
• 2 cups cabbage, thinly sliced
• 3 cloves garlic, minced
• 3 tbsp soy sauce
• 1.5 tbsp oyster sauce
• 1 tbsp mirin
• 1 tsp sugar
• 1 tsp sesame oil
• 2 green onions, chopped
• 1 tbsp sesame seeds

Directions

Step 1

Boil a pot of water and cook the yakisoba noodles according to package instructions, then drain and rinse with cold water to prevent sticking. Set aside.

Step 2

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the plant-based chicken strips and cook, stirring occasionally, until they are heated through and slightly browned, about 5-7 minutes. Remove from the skillet and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the onion, carrot, and green bell pepper and stir-fry for 3-4 minutes until they begin to soften.

Step 4

Add the cabbage and garlic to the skillet and continue to stir-fry for another 2-3 minutes until the cabbage is tender.

Step 5

Return the cooked plant-based chicken to the skillet. Add the cooked yakisoba noodles and toss everything to combine.

Step 6

In a small bowl, mix together the soy sauce, oyster sauce, mirin, sugar, and sesame oil. Pour the sauce over the noodles and vegetables in the skillet.

Step 7

Toss everything well to ensure that the sauce coats all the ingredients evenly. Cook for another 2-3 minutes, stirring frequently, until everything is heated through.

Step 8

Garnish with chopped green onions and sesame seeds before serving.

Nutrition Facts

Serving size	(1165.0g)

Amount per serving	% Daily Value*
Calories	2033.5

Total Fat 88.8g	0%
Saturated Fat 14.2g	0%
Polyunsaturated Fat 24.8g
Cholesterol 0mg	0%
Sodium 5557.6mg	0%
Total Carbohydrate 232.6g	0%
Dietary Fiber 27.1g	0%
Total Sugars 35.3g
Protein 81.1g	0%

Vitamin D 0IU	0%
Calcium 460.1mg	0%
Iron 15.6mg	0%
Potassium 2325.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.9%

Protein: 15.8%

Carbs: 45.3%